Cream value
The value of cream in the milk market
After a decade that it is euphemistic to call complex for the dairy market, finally as of 2016, dairy trends have recorded growth figures. Closely linked also to the price of milk, which is set according to three key benchmarks (raw milk price, EU-28 price and monthly average price of Grana Padano) and capped according to minimum values set by law, the value of cream has also fluctuated significantly as new plant-based products have entered the market, threatening the previously undisputed dominance of milk and cream precisely at a time of highly penalizing legislative changes for the dairy sector.
With the flurry of news over, and once the unwarranted scaremongering over the consumption of milk and dairy products with variable fat content had subsided, milk prices have returned to more equitable and sustainable quotations for both consumers and producers, as also faithfully recorded by the cream bulletin updated on an annual, monthly and weekly basis by CLAL‘s statistical and livestock experts.
The economic and nutritional value of cream
The value of cream is measured in both nutritional and economic terms based on a number of variable factors. As for the nutritional value, it is calculated on the basis of the percentage of fat contained by the cream (varying from 10 to 30), as well as depending on the quality of the raw material used. In fact, the quality value of cooking, whipping or pastry cream begins to be determined from cattle farms, and then continues throughout the production chain, which must be certified and transparent.
The Roccafranca (BS) Dairy Company implements all self-control procedures required by law for the production of bulk and packaged cream for industrial uses, in the belief that quality should be an essential management and control tool. Product safety and legality are achieved by putting in place every necessary resource, from staff training to control activities identified and managed by the HACCP self-control plan. The value of fresh and frozen cream exported worldwide by CLC is based on the use of milk of guaranteed origin and certified quality, processed according to transparent, efficient and effective procedures.
Company producing and exporting milk and cream throughout Italy
The law defines “Cream or cream” as the product obtained from milk with a minimum milk fat content of 10% by weight” (according to the EU regulatory reference CMO 1234_2007, Annex XV – Chapter III- Point1). Depending on the characteristics and intended uses, cream for cafeteria, cooking and pastry can have fat contents ranging from 10 to 30 percent. Like the price of milk, the value of cream also varies according to a set of parameters calmed by the indexation mechanism. To know at any time the value of cream on the milk market, simply consult the cream bulletin of CLAL, an independent body that indicates weekly, monthly and annual prices of farm-gate milk, butter, cream and other dairy products in Italy, Europe and the world.
Prices charged on milk and cream for export should take into account current quotations. This is also why, in order to stand out in the milk and milk-based products market, it is essential to rely on reliable and punctual suppliers who offer verified and certified quality raw materials, such as cream, milk and other milk-based products sold and exported worldwide by the CLC of Roccafranca (BS). The Lombardy-based milk and dairy products manufacturer and exporter applies daily protocols for verification and management of production procedures and product quality to always ensure product safety and legality in accordance with national, EU and various importing countries’ legal requirements.
